The hotel’s international buffet restaurant, Orangerie, presents cuisine prepared by Hun Pin Cheng, this season’s temporary guest chef from the Grand Copthorne Waterfront Hotel in Singapore, from Aug. 1-14. The chef will introduce authentic delicacies including papaya salad with roasted peanut and shrimp, braised duck with superior soy sauce, Singapore laksa, chilled mango and pomelo soup. The lunch buffet begins at 60,000 won and dinner at 65,000 won, including tax and service charges. Private dining rooms are also available. For more information, call (02) 317-3143.